PINTS & PLATES: Candid No Brainer Blood Orange Ceviche

Posted by Stephen Barrett on

Candid No Brainer Blood Orange Ceviche

Serving 4 as appetizer | Prep time 10 mins | Total time 25 mins


  • 250 gm IQF scallops (frozen)
  • 250 ml Candid No Brainer Blood Orange Pale Ale
  • 1 juiced and zested lime
  • 1 juiced and zested lemon
  • 1 sliced jalapeno pepper
  • ½ cup vinegar
  • 1 diced avocado
  • 1 diced shallot
  • 1 diced red pepper
  • 200gm halved cherry tomatoes
  • ½ diced cucumber
  • 1 tbsp olive oil
  • 1 sliced Thai chilli (optional)
  • Salt and pepper to taste

Pairing Suggestion – Candid Zeitgeist Dry Hopped Pilsner


  • Zest 1 lemon and 1 lime and set zest aside
  • Thinly slice scallops and place in bowl with 250 ml Candid No Brainer Blood Orange Pale Ale, juice from 1 lime, and juice from ½ lemon. Cover and place in fridge for 25 minutes. This will provide an opportunity to prep the rest of the dish
  • Slice 1 jalapeno and place in ½ cup vinegar to lightly pickle
  • Dice 1 avocado, 1 shallot, 1 red pepper, ½ cucumber and half 200 gm cherry tomatoes. Place in bowl and top with 1 tbsp olive oil, ½ lemon juice, salt, and pepper. Stir and set aside
  • Remove scallops from fridge. Arrange on outer edge of plate with veggie mix in in the centre. Top scallops with lemon and lime zest, lightly pickled jalapenos, sliced Thai chillies, and salt
  • Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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